It’s what gives crispy gingersnaps their deep amber shade and caramelized flavor. But molasses, the syrup that remains when you separate sugar crystals from boiled sugarcane juice, isn’t just for winter baking. Use it to sweeten cocktails or add depth to roasted sweet potatoes. It’s also the perfect complement to coffee in tiramisu. Look for mild, unsulfured varieties and avoid blackstrap, which can have an overpowering flavor. Coat measuring cups and spoons with nonstick cooking spray to help the syrup slide out with ease.
These satisfying wedges are slightly charred on the outside and deliciously creamy in the center. Look for sweet potatoes that are firm without bruises for best results. Serve with grilled steak for a simple weeknight dinner.
If you always order tiramisu off the dessert menu, you’ve got to try your hand at this easy at-home version. Coffee-soaked ladyfingers are layered between a fluffy molasses-spiked mascarpone mixture to create a creamy, decadent dessert. Dust with cocoa powder just before serving.